Yesterday had been a bit slow and for some reason there was left over avocado and a craving for sweet things. Perfect reason to have a raw dessert! I just bought some mulberries which I had never tried before and thought they would fit quite nicely in a raw cake. I wanted to do something different with the shape and that’s why decided to make cupcakes.
For the cupcakes (makes 4 pieces)
65 g raw pitted dates
65 g raw almonds
65 g raw hazelnuts
2 tsp raw agave nectar
50 g dried goji- & mulberries (plus some for decorating later)
Process everything except the berries in a food processor until the ingredients start sticking together. This will take a few minutes. Add the berries and just process the mixture until the berries have the desired size.
For the shape I used a silicone muffin pan. Press the mixture down really firmly so they won’t break later. Let them rest in the freezer for around half an hour. Meanwhile you can start preparing the frosting.
For the frosting
1 ripe avocado
4 tbsp raw cacao powder
4 tbsp raw agave nectar
1 heaped tbsp raw cacao butter
Melt the cacao butter really carefully and not too hot if you want to keep it raw. Blend together the avocado, nectar and cacao powder in a food processor until everything is really smooth. Add some sea salt to your taste and at the very end the melted cacao butter. Mix until it’s nicely incorporated.
Take the cupcakes out of the freezer and carefully out of the silicone pan. Pour the frosting into a piping bag and decorate the cupcakes.
Decorate the cupcakes with some berries. If you don’t eat them right away keep them cool in the fridge. Enjoy!